If you’re looking to dazzle your friends and satisfy your own inner chocoholic, Espresso Chocolate Crinkle Cookies are about to become your new bake-at-home obsession. Imagine deep, fudgy chocolate goodness with just the right hint of espresso—cookie crackles dusted with sweet, snowy powdered sugar, each bite as rich and decadent as the last. These are pure comfort and flair, wrapped up in an irresistible bite that suits holiday parties, casual coffee dates, or honestly, those “just because” evenings when only a cookie will do.
Ingredients You’ll Need
What makes these Espresso Chocolate Crinkle Cookies such a joy to bake is their simplicity—they call for classic ingredients, but each one serves a real purpose, shaping that beautiful crinkle and layering flavor for cookies that are always more than the sum of their parts.
- All-purpose flour: The foundation of the cookies, giving them just the right amount of chew and structure.
- Unsweetened cocoa powder: Delivers that intense, bittersweet chocolate depth that pairs so beautifully with espresso.
- Instant espresso powder: Enhances chocolate flavor while adding a gentle buzz of coffee in every bite; adjust for your desired boldness.
- Baking powder: Ensures your cookies puff and crackle just so, creating those signature crinkles on top.
- Salt: A pinch brings balance, waking up all the flavors and making the sweet sing.
- Granulated sugar: Sweetens the dough and gives the cookies a lovely tender crumb.
- Vegetable oil: Keeps the texture plush and moist, for that soft fudgy center every crinkle cookie deserves.
- Large eggs: Bind everything together while adding richness and structure.
- Vanilla extract: Brings a cozy, warm aroma and rounds out the flavors—don’t skip it!
- Powdered sugar (for rolling): The magic touch that creates that ‘snowy’ crinkle look and a sweet outer finish.
How to Make Espresso Chocolate Crinkle Cookies
Step 1: Blend the Dry Ingredients
Grab a medium mixing bowl for this step. Whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking powder, and salt. You want everything evenly combined—the cocoa and espresso powder will look absolutely luscious in the bowl and promise a cookie loaded with flavor!
Step 2: Combine Sugar and Oil, then Add Eggs & Vanilla
In a large bowl, whisk the granulated sugar and vegetable oil until smooth and glossy. Next, beat in the eggs, one at a time, making sure each is fully incorporated—it’s this careful mix that leads to shiny tops and fudgy middles. Stir in the vanilla extract for that extra bit of warmth.
Step 3: Mix Dry into Wet
Gradually add the dry ingredient mixture to your wet ingredients. Go slow, stirring just until the last of the flour streaks disappear. This dough will get thick—that’s exactly what you want! Don’t worry if it seems sticky, it will firm up beautifully in the fridge.
Step 4: Chill the Dough
Cover your bowl and let it chill in the refrigerator for at least 2 hours. This rest is crucial for thickening the dough, making it easier to handle, and helping those classic crinkles form. If you’re in a pinch, longer is perfectly fine—even overnight!
Step 5: Preheat & Prep
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. The parchment keeps the cookies from sticking and makes cleanup a breeze.
Step 6: Roll and Coat
Scoop up tablespoon-sized amounts of chilled dough, roll into balls, and coat generously in powdered sugar. The more powdered sugar, the better the crinkle look—don’t be shy!
Step 7: Bake to Perfection
Arrange the dough balls on your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, just until the cookies have spread and the tops crack dramatically. They might look a little underdone, but that’s your cue for a perfectly chewy texture.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes—this helps them set—before transferring to a wire rack. Admire that gorgeous crinkled finish, then dive in while they’re still slightly warm!
How to Serve Espresso Chocolate Crinkle Cookies
Garnishes
For a stunning finish, dust your Espresso Chocolate Crinkle Cookies with an extra light snowfall of powdered sugar right before serving. If you’re feeling fancy, add a sprinkle of finely grated dark chocolate or a few espresso beans on the side for bold café flair.
Side Dishes
Pair these cookies with strong brewed coffee, a shot of espresso, or a cool glass of milk. They also shine bright on a dessert platter alongside fresh berries or a scoop of vanilla ice cream, adding both contrast and indulgence.
Creative Ways to Present
For gifting, stack cooled cookies in a decorative cellophane bag tied with ribbon, or tuck them into a box with parchment paper between each layer. Turn them into bite-sized ice cream sandwiches or crumble a couple over your favorite sundae for an irresistible treat.
Make Ahead and Storage
Storing Leftovers
Once cool, keep your Espresso Chocolate Crinkle Cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, making them perfect for cookie jars, care packages, or that afternoon pick-me-up.
Freezing
For longer storage, freeze the baked cookies in a zip-top bag or freezer-safe container (with parchment between layers) for up to 3 months. You can also freeze unbaked, sugar-coated dough balls and bake straight from the freezer—just add an extra minute to the baking time.
Reheating
If you love a warm cookie, pop a baked Espresso Chocolate Crinkle Cookie in the microwave for 8–10 seconds. This little burst of heat revives the fudgy texture and maximizes their irresistible chocolate aroma.
FAQs
Why did my cookies not crackle on top?
The secret to those beautiful cracks is cold dough and a generous powdered sugar coating. Don’t skip the chilling step and make sure your dough balls are well coated for the most striking crinkle effect.
Can I substitute regular brewed coffee for instant espresso powder?
For this recipe, instant espresso powder is best—it packs concentrated flavor without extra liquid. Regular brewed coffee can water down the dough and affect texture, so stick to the instant powder for classic results.
Are these cookies very sweet?
Espresso Chocolate Crinkle Cookies strike a lovely balance—the cocoa and espresso calm the sweetness, so you get rich chocolate flavor, not sugar overload. The powdered sugar adds sweetness on the outside, but it’s never too much.
Can I double the recipe for a crowd?
Absolutely! This recipe doubles beautifully. Just be sure to chill the dough thoroughly (it may take a bit longer in a larger batch) and bake in batches so each cookie has room to spread and crinkle.
Is it possible to make them gluten-free?
Yes, you can swap the all-purpose flour for your favorite cup-for-cup gluten-free blend. Just be sure to check all your ingredients for any hidden gluten, and you’ll have delicious, chewy gluten-free espresso crinkle cookies!
Final Thoughts
If you’re a fan of bold flavors, gooey centers, and that iconic powdered sugar crackle, these Espresso Chocolate Crinkle Cookies are calling your name. Don’t be surprised if they become a new favorite in your baking lineup—grab your apron, share a batch with someone special, and savor every perfectly crinkled bite!
Print
Espresso Chocolate Crinkle Cookies Recipe
- Total Time: 27 minutes plus chilling
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Espresso Chocolate Crinkle Cookies are rich, fudgy cookies with a delightful crackled exterior, perfect for coffee and chocolate lovers alike. These decadent treats are easy to make and even easier to enjoy!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For Rolling:
- 1/2 cup powdered sugar
Instructions
- Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.
- Wet Ingredients: In a large bowl, whisk granulated sugar and vegetable oil, then beat in eggs one at a time, followed by vanilla. Gradually add dry ingredients to wet ingredients until a thick dough forms.
- Cover and refrigerate dough for at least 2 hours. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar. Place on baking sheets, spacing them apart.
- Bake for 10 to 12 minutes until cookies spread and tops crack. Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough is essential for achieving a nice crinkle pattern.
- For a stronger coffee flavor, increase the espresso powder to 1 1/2 teaspoons.
- Prep Time: 15 minutes plus chilling
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 10 g
- Sodium: 35 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
